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Homemade Chicken Burrito Dip photo

Chicken Burrito Dip

This Chicken Burrito Dip is a creamy, cheesy delight! Perfect for game days or cozy nights, it's a crowd-pleaser that comes together in a snap.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Dip:
  • 2 cups shredded rotisserie chicken (or leftover chicken)
  • 1 cup cooked white rice (minute rice works great)
  • 1 14.5 oz can black beans (rinsed and drained)
  • 1 10 oz can mild red enchilada sauce
  • 1 cup corn kernels (from a can or frozen)
  • 1/2 cup sour cream
  • 1/3 cup sliced green onions
  • 1 teaspoon ground cumin
  • 2 1/2 cups cheddar cheese (divided)
  • Tortilla chips (for dipping)

Equipment

  • Large mixing bowl
  • Baking dish (9x13 inches)
  • Spatula
  • Oven

Method
 

Directions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, enchilada sauce, corn, sour cream, sliced green onions, ground cumin, and 2 cups of cheddar cheese. Stir until everything is well combined.
  3. Spread the mixture evenly into a 9x13-inch baking dish. Use a spatula to smooth the top.
  4. Sprinkle the remaining 1/2 cup of cheddar cheese generously over the top of the dip.
  5. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
  6. Once the dip is out of the oven, let it cool for a few minutes, then serve it warm with a side of tortilla chips.

Notes

  • Feel free to customize this dip with your favorite ingredients, such as jalapeños for extra heat.
  • You can substitute the cheddar cheese with Monterey Jack or pepper jack for a different flavor profile.
  • This dip is easily doubled if you’re serving a larger crowd—just use a bigger baking dish!
  • For a lower-carb version, consider swapping out the rice for cauliflower rice.